Lemon Raspberry Trifle

• 8 oz cream cheese
• 2 lemon pudding mixes (3.4 oz ea)
• 3 c whole milk
• 1 c heavy cream
• 2 The Fresh Market angel food cakes
• 2 pints fresh raspberries
• Whipped cream (for topping)
• Lemon
• Mint

In a large mixing bowl with a hand mixer, beat the cream cheese together with the lemon pudding powder mix. With the mixer runner on medium low, carefully add the room temperature milk. Continue to mix until completely smooth. With a spatula, gently fold in heavy cream.

In a large, glass trifle bowl, layer ⅓ of the diced cake, followed by ⅓ pudding mixture and ⅓ of the fresh raspberries. Repeat these layers two more times and garnish with a final dollop of whipped cream, berries, lemon and mint.

Cover with plastic wrap and refrigerate for at least 2 hours or until ready to serve.

Recipe developed by Chef Anna Rossi @annarossiofficial